Sushi Rice
Sushi rice:
For 6 cups of cooked sushi rice, I used 1 tbsp rice vinegar + 1/4 tsp of salt + 1/4 tsp of sugar (I like to use liquid form like agave bc it mixes better) – but feel free to taste and add more salt / sugar if you’d like!
Salmon filling
1 6 oz salmon fillet, cooked (I didn’t reheat mine after taking it out of the fridge)
2 tbsp kewpie mayo
2 tbsp sriracha
1 tbsp furikake
Miso Soup
Ingredients:
miso paste
tofu, 1/2 block
1 tsp minced garlic
1 tbsp chopped green onions
Directions:
1. Bring 4 cups of water to boil over medium heat. Add 2 seafood stock coins.
2. Once the stock coins are fully dissolved, add 2 tbsp of miso paste and boil for 5 minutes.
3. Add the cubed tofu and 1 tsp of minced garlic. When the tofu is cooked through, add 1 tbsp of chopped green onions.
4. Boil for another 2-3 minutes and serve!
